Blueberry Peach Galettes combine plump blueberries with juicy, white peaches, a buttery pastry crust, and a brown sugar crumble topping! It's easy to make, has the perfect amount of sweetness, and will wow your guests the minute they take that first bite! Don't forget the vanilla ice cream!
what is a galette?
The word galette is a french term which means a flat, round layer of pastry or bread. Basically, a galette is a free-form, rustic pie without placing the pie in a pie plate. And while I do love making pies, making galettes can be far less stressful and less time consuming.
how to make blueberry peach galettes
This peach and blueberry galette recipe, which makes 4, roughly 5 inch diameter galettes, is broken out into the following 3 parts.
Please note each part has been listed in the order I make them. First is the pastry crust, followed by the brown sugar crumble topping, and then the blueberry peach filling.
pastry crust
This buttery pastry crust is adapted from my homemade pie crust recipe, which I share in my Strawberry Rhubarb Pie! The pastry crust consists of all-purpose flour, salt, very cold unsalted butter and vegetable shortening, and ice cold water.
The homemade pastry crust gets cut into 4 equally sized discs. Each disc is double wrapped in plastic wrap, and refrigerated for a minimum of 1 hour.
This part of the recipe should be done first so it has time to chill in the refrigerator.
Once the dough has chilled, roll each disc out onto a lightly floured surface to about a 7" diameter circle. When you add the blueberry peach filling, make sure to leave at least 2" to fold up along the sides of the galettes.
brown sugar crumble topping
These blueberry peach galettes taste wonderful by themselves, but adding the brown sugar crumble topping really brings the flavors together nicely!
This yummy topping includes melted unsalted butter, old-fashioned oats, all-purpose flour, light brown sugar, a pinch of salt, and silvered almonds.
I like to make this part of the recipe second, then I set it to the side.
blueberry peach filling
And finally, the blueberry peach filling! This last part of the recipe includes blueberries, white peaches, granulated sugar, lemon juice, cornstarch, and vanilla extract.
I used white peaches that were both ripened and ones that were still slightly firm. The slightly firmer peaches were easier to peel and slice, but—to be honest—they all ended up baking the same, so use whatever you have available!
I make the blueberry peach filling last because it only takes about, maybe, 10-15 minutes to see the juices form once it's made. During this time, start rolling out the pastry crusts, so they're ready to go!
what's the difference between white peaches and yellow peaches?
Both the yellow peach and white peach are juicy and sweet, but yellow peaches are more acidic and have more of a bite to them. With white peaches, you don't have that same level of acidity or bite, and instead just taste the pure sweetness of the fruit.
When it comes to baking, you typically see yellow peaches listed as the ingredient, but you can use white peaches as well. Which is why, for this blueberry peach galettes recipe, I chose to go with white peaches because I liked how they taste alongside the blueberries.
alternative ways to make these easy blueberry peach galettes
Swap out the pie crust. You can easily swap out homemade pie crust for refrigerated store-bought crust.
Make 2 larger size galettes. Instead of the 4 small, 5 inch blueberry peach galettes, you can make 2 larger size galettes. If using homemade pie crusts for this alternative—cut the pastry dough once to make the 2 discs.
Swap out the peaches. If white peaches are hard to find in your area, you can definitely use yellow peaches instead.
quick recipe tips before starting
- The recommended baking temperature and time for this recipe is 400ºF for 35-40 minutes. My galettes came out with a nice golden brown at 40 minutes.
- The 2 hour prep time noted includes all 3 parts and chilling of dough.
- When rolling out the pastry dough, I like to use my Tovolo silicone pastry prep mat. It stays put while rolling, I don't have to use as much flour, and it cleans up easy!
- I was able to place all 4 blueberry peach galettes onto a parchment lined, 13" x 18" baking sheet.
- Use a slotted spoon to spoon the filling into each galette. This will help drain any extra filling juices which can give your galettes a soggy bottom.
- You will more than likely see blueberry juice coming from the baked galettes. This is totally fine!
- I like using a wide turner spatula to move the slightly cooled galettes to individual plates.
- Adding a scoop of vanilla ice cream to the top of each warm blueberry peach galette. It is THE BEST!
- These mini galettes are best eaten the same day they are made. They will keep for a day though stored in an airtight container in the refrigerator.
recommended baking tools
Blueberry Peach Galettes
Author:Ingredients
homemade pastry crust
- 2 cups All-Purpose Flour
- 1 teaspoon Salt
- 6 tablespoon Unsalted Butter (very cold and cut into small cubes)
- ½ cup Vegetable Shortening (very cold and cut into small cubes or chunks)
- 6-8 tablespoon Ice Cold Water
brown sugar crumble topping
- 2 tablespoon Unsalted Butter (melted)
- ⅛ cup Old-Fashioned Oats
- ⅛ cup All-Purpose Flour
- ⅛ cup Light Brown Sugar
- ⅛ teaspoon Salt
- ⅛ cup Silvered Almonds (optional)
blueberry peach filling
- 4 Medium-size Fresh White Peaches (peeled, pitted, and sliced)
- ½ cups Fresh Blueberries (washed and dried)
- ¼ cup Granulated Sugar
- 1 teaspoon Lemon Juice (fresh or from bottle)
- 1 teaspoon Vanilla Extract
- 1 tablespoon Cornstarch
- 1 Egg (whisked (for brushing the top of the pastry crust))
Instructions
homemade pastry crust
- In a large mixing bowl and using a pastry blender (or two forks), mix together the all-purpose flour, salt, cold cubed butter, and cold cubed or chunks of vegetable shortening until you have small pea-size pieces of pastry dough. Some larger pea-size pieces are fine too! You can use a knife to clear out the pastry blender if it gets clogged as you mix everything together. Alternatively, you can do this in a food processor.2 cups All-Purpose Flour, 1 teaspoon Salt, 6 tablespoon Unsalted Butter, ½ cup Vegetable Shortening
- Add in the ice cold water 1 tablespoon at a time, using a spatula or your clean hands until the dough can form a ball and it is no longer crumbly. If there are any crumbly bits, just add the tiniest bit of water so they blend in with the rest of the dough.6-8 tablespoon Ice Cold Water
- After forming the ball of pastry dough, place it on a lightly-floured, clean surface and using a pastry cutter, divide it into 4 equal parts. Pat each quarter into a 1″-1 ½″ thick disc, then double wrap tightly in plastic wrap. Place all 4 discs in the coldest part of your refrigerator (usually the back) for a minimum of 1 hour.
brown sugar crumble topping
- In a small bowl add the melted butter, old-fashioned oats, all-purpose flour, light brown sugar, salt, and silvered almonds (optional). Mix together until well combined Set aside.2 tablespoon Unsalted Butter, ⅛ cup Old-Fashioned Oats, ⅛ cup All-Purpose Flour, ⅛ cup Light Brown Sugar, ⅛ teaspoon Salt, ⅛ cup Silvered Almonds
blueberry peach filling
- In a large mixing bowl, combined the peeled, pitted, and sliced peaches, blueberries, granulated sugar, lemon juice, vanilla extract, and cornstarch. Mix together making sure the sliced peaches and blueberries are well coated. Set aside and let sit for 10-15 minutes while you roll out the pastry dough.4 Medium-size Fresh White Peaches, ½ cups Fresh Blueberries, ¼ cup Granulated Sugar, 1 teaspoon Lemon Juice, 1 teaspoon Vanilla Extract, 1 tablespoon Cornstarch
blueberry peach galettes
- Adjust your oven rack to the 2nd level position and preheat your oven to 400ºF. Line a 13" x 18" baking sheet with parchment paper and set to the side.
- On lightly-floured, clean surface, roll each disc of dough out to about a 7" diameter circle. If it's not exactly 7" in diameter, that's okay. Transfer the pastry circle to the parchment lined baking sheet.
- Using a slotted spoon to remove some of the juices, scoop some of the blueberry peach filling into the center of the pastry crust leaving about 2" of the pastry dough.
- Fold the edges of pastry dough towards the center, gently pressing to seal the creases.
- Brush a little of the egg-white over the edges of the pastry dough, then add a little of the brown sugar crumble to the top.1 Egg
- Repeat 3 more times until done, then place in the oven and bake for 35-40 minutes at 400ºF or until the edges of the galettes are a nice golden brown.
- Serve slightly cooled and with a scoop of ice cream!
more pies, galettes, and tart recipes you might enjoy!
- Berry Nutella Galette
- Brown Sugar Peach Crumble Pie
- No-Bake Dark Chocolate Tart
- Strawberry Rhubarb Pie
- Easy Key Lime Pie
Tasia ~ TwoSugarBugs says
I am such a fan of galettes and these look fabulous Jennifer! I always prefer white peaches myself and can imagine how perfect these taste with blueberries. Also loving the purple accents on your blog {please tell me this is new and I’m not just now noticing it}!
Jennifer says
Agreed, thanks Tasia! I love both yellow and white peaches, but I think the white just works so well with the blueberries here! And yes, thank you for noticing the purple accents! They are definitely new!????
Pat says
Sounds delicious!
Do you have the nutrition values for this recipe?
Jennifer says
Thank you! No, I'm sorry I do not.